Here on the farm, the potatoes take off over the winter with the return of the rainy season. Come springtime, we have loads of gorgeous potatoes. These double stuffed potatoes are a great way to enjoy the bounty!
Some of our larger potatoes are almost too big to eat as a side dish. So I’ve had to get creative. This recipe takes a standard side dish up a notch to make it the starring role for your dinner. With the addition of some bacon (or prosciutto) and eggs, you have a fantastic meal. We have also made this recipe with smaller potatoes, too – just adjust the ingredients appropriately.
The egg is a fantastic addition to these double stuffed potatoes. They add protein and serve to hold everything together really well. Before I get into the actual recipe – I want to tell you about the two variations I alternate between.
Variation on Double Stuffed Potatoes
One way to make this recipe is to cook the egg first and mix it into the potato filling. This is easy and it adds a nice color to the filling. However I love soft cooked eggs and absolutely adore the creamy richness that this adds to our double stuffed potatoes.
This second method is that after you refill the flesh back into the skins, make a well in the top of each with the back of your spoon. Then, crack a whole uncooked egg right into the well on top of each potato. It’s OK if some of the white drips over the side of the potato.
We put the whole thing back into the oven for your second bake. When you put the potatoes back into the oven, you know when they are done when the whites are set. When you cut into the potatoes, it is rich and creamy, like eggs benedict on potato skins. Just to die for.
Ingredients
- 4 large potatoes (Russets or other large varieties work well)
- Approximately 6 slices pre-cooked bacon
- 1 cup shredded cheese – we like mozzarella, but cheddar works too
- 2 tablespoons olive oil
- 1/4 cup cream or warmed milk (or milk substitute)
- 3 -4 medium sized eggs (if making the soft boiled egg on top of the potato, you’ll need one egg per potato. But if you prefer pre-cooking the egg, we cut it down to three eggs.)
- Asparagus tips, scallions, small broccoli pieces, or even chopped fresh spinach or parsley – any small bits of green veggies to mix into the stuffing.
The First Bake
First, bake the potatoes. You can do this in the oven, or, to save time, I highly recommend doing the first cook in the microwave. Potatoes generally do not become gummy in the microwave as long as they are not overcooked. Always pierce the potatoes a few times on each side prior to microwaving them to allow the steam to escape, otherwise they will explode. Place them on a microwave safe dish or bowl. You need to turn the potatoes halfway through.
I usually cook the potatoes for 6 minutes on each side, for a total of twelve minutes. If your potatoes are very large, or you are cooking more than four of them, you’ll need to increase the time on each side – perhaps up to 8 minutes on each side (16 minutes total). The potatoes should be soft enough to easily scoop, but not completely done. Just slightly under-done is perfect for this recipe, since they go back into the oven for the second bake.
Instructions for Double Stuffed Potatoes
- Preheat the oven to 375 degrees.
- Roughly chop the pre-cooked bacon. You may wish to reserve a few larger bacon pieces for the tops.
- Once the potatoes are cool enough to handle, slice off the top 1/4 inch lengthwise.
- Scoop the flesh from the inside of each potato, leaving a shell. Put the flesh into a bowl.
- PRO TIP – season the inside of the potato skins with a little drizzle of olive oil, salt and pepper.
- Add the olive oil and milk to the bowl along with the insides of the potatoes. Mash the potato mixture until smooth (or desired consistency! We actually like some chunks!). Add the cheese, bacon, asparagus tips, scallions and other greens. Add salt and pepper to taste
- Put the eggs into a large skillet and cook them a bit, scrambling the eggs. Add the potato mixture, and stir and warm until the cheese is starting to melt and everything is mixed together.
- Put the potato and egg filling back into the skins. Top with some extra cheese.
Variation
- If you prefer the egg on the top method, after filling the skins with the potato and bacon mixture, make a well in the top of each with the back of a spoon. Crack a whole uncooked egg into the well on the top.
The final bake
- No matter which way you choose, place the stuffed potatoes on a baking sheet and bake for about 25 minutes.
- If your egg is on top rather than mixed in, you know your double stuffed potatoes are ready when the white is set.
- Garnish each potato with some of the largest leftover bacon pieces.
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